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The Chicago Tribune has a good story about how, "thanks to recent advances in synthetic biology — a hybrid discipline of engineering and biology that makes possible the manipulation of DNA of microorganisms such as yeast, bacteria, fungi and algae — a new generation of 'organism engineers' has already started experimenting with the creation of new flavors and ingredients. In doing so, they have the potential to transform synthetic biology into a new creative platform to enable chefs, bakers or brewers to create new flavor profiles for food and drink."

The story goes on to say that "obviously, there are a number of concerns about synthetic biology, especially in an era when even the mention of genetically modified organisms (GMOs) tends to freak people out. But these concerns are largely overwrought. Synthetic ingredients are actually more 'natural' than the artificial ingredients found in stores. There are no genetically modified organisms in the final food product — the 'engineered organisms' are only used in the fermentation process as a raw material to help make the final product."

You can read the entire story here.
KC's View:
I just find this stuff fascinating. A little scary, but fascinating ... and you can sign me up right now as being willing to taste pretty much anything these folks want to make.